Target Volume of Mango juice production problem
How do you make sure, the tanks are empty after you used them and give them to cleaning?
Is it a fixed system or do you move the tanks through production?
Are your numbers correct because it seems like your losing more than half of your production.
And just a questions, happened to production in my old company, did you maybe lose one of the smaller tanks? Did you check your warehouse? (sorry easiest explanaition is sometimes right)
yeah we lose half of our productionWe are not moving tanks we hot flush the syrup tank the blending tank after that small tank manual and automatically we make SIP for pasteurizer deartor homogenizer high level tank Return tank and filler
So it goes like:
1 blending tank 2 small tank 3 turbular pastereurizer 4 product tank 5 high level storage tank
inbetween are pipes, the tanks are always stationary.
So next thing that comes to mind: do you monitor how much waste water goes down the drain? - meaning are you sure the tanks were empty when you started cleaning?
did you check the piping for leakes - any vast amounts of juice in the building?
Was all product processed in the same shift?
And also we re not checking the piping leakes but if it is we will juice on surface Not all any vast amount of juice in buliding
We re on the start up test it is the first trial batch
What quantity goes into the pasteur unit? Did you do a trial with water only first?
How did you get that product out of your pasteurizer? did I oversee something? you should already lose 140 liters on your pasteurizer, or how is this thing completely emptied?
On that note: how long is your piping system?
After pumping the small tank on the pasturizer screen it is start to flush water and after sometime mixed juice and water come out from the pasturizer then we take sample and check brix if it is okay he send to the product tank but on this also we lose mor juice on flushing it is automatic time and liter will given on the screen if there is anything u need as photo or video i will provide also
So OK you are already using around 20% of your product theoretically on a batch around 2000 litres.
How long are your pipes in total, what is the inside diameter of your pipes? for the whole system?
Good luck with your production, take care.
[brother i want fo tell me ur assumption today what this problem comes from we re have king machinary thank u
Not too sure what your question is.
My assumption right now is, that a lot of your product is going down the drain by the CIP procedures.
I really hope that this is not the case, but from some experience I made, I think it is possible.
I suggest you make a small batch, and measure everything that gets in and out. Including dirty water from cleaning. And mass balance it, if masses in dont equal masses out, you have forgotten something.
If it really is the CIP system you can figure Out the minimum batch size.
Actually it doesnt matter.
I suggest you make a small batch, and measure everything that gets in and out. Including dirty water from cleaning. And mass balance it, if masses in dont equal masses out, you have forgotten something.
If it really is the CIP system you can figure Out the minimum batch size.
If possible please dont use syrup, If you decide to do that.
wow, Lucas!
What a great analysis and information exchange - great to see this!
Thank you :-)